This vegan banana bread granola combines oats, ripe bananas, walnuts, and cinnamon for a crunchy breakfast with classic banana bread flavor. Serve it with plant-based yogurt, milk, or fresh fruit, and make a batch whenever you have overripe bananas to use up.
Ingredients
- 200 g ripe banana
- 100 g coconut oil
- 120 g maple syrup or other liquid sweetener of choice
- 1 tablespoon peanut butter
- A splash of vanilla bean paste
- 300 g oats
- 100 g walnuts
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Peel the ripe bananas into a large bowl and mash them using a form.
- Add the coconut oil, maple syrup, peanut butter and whisk to combine.
- Roughly chop the walnuts and add them into the bowl, along with the oats, cinnamon and salt.
- Use silicon spatula or a spoon to combine everything well.
- Spread the mixture in a baking tray that is lined with parchment paper and bake in a preheated oven at 150°C for 30-35 minutes.
- After 20 minutes, remove the tray from the oven, mix a bit the granola and bake for the remainder of time.
- Once it's baked, remove the tray from the oven and let the granola fully cool down, before you store it away. This will help it get even crunchier.
- Store it in air-tight containers, I used glass jars, for up to 3 weeks.
- Serve with plant-based yogurt or milk and fruits of choice.